Recipe by KittyKitty
Yum Yum Yum These take some time to make, but they are well worth it. If you like, before roling the dough up, you can sprinkle with blueberries (fresh), to make blueberry cinnamon rolls.
Top Review by GaylaJ
These are wonderful cinnamon rolls. After I got up on this chilly Sunday morning, I decided my husband and son would enjoy warm cinnamon rolls for breakfast. I was a little short on time, though, so I did have to rush them along a bit and cut a few corners, but managed to get them made relatively quickly. I used the KitchenAid to knead the dough (added a bit more flour, but I always expect to make flour adjustments when working with yeast dough), then put the dough inside the microwave along with a small bowl of very hot water and closed the door. After I figured the water had cooled a bit, I replaced it with more hot water. Although I don't usually like to rush dough, I did need to coax it along this time and this worked out well. I just eyeballed the brown sugar and cinnamon and didn't combine them first--simply sprinkled them pretty heavy-handedly over the buttered rolled-out dough (I figure I used more than called for) and skipped the optional raisins. I thought 12 rolls would fit more nicely in a rectangular dish, instead of an 8x8-inch, so I used a 7x11, making 3 rows of 4 rolls. Pulling the centers up with a fork didn't work too well for me, so I just skipped that part. Since I was using a glass baking dish as well as convection heat, I reduced the oven temperature to 300F, and the rolls were perfectly done at 25 minutes. I think I got a little carried away when I started drizzling the icing, because I did run a little shorter than I would have liked, so I just quickly stirred up a little extra. In the end, these rolls came out beautiful, soft, and delicious--thanks for posting the recipe! :)
- 1⁄4 cup milk
- 1⁄4 cup sugar
- 1⁄2 teaspoon salt
- 3 tablespoons butter
- 1 (1/4 ounce) package dry yeast
- 1⁄4 cup warm water (105F-115F)
- 2 1⁄4 cups all-purpose flour, divided
- 1 egg
- 2 tablespoons butter, softened
- 1⁄4 cup firmly packed brown sugar
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 cup raisins (optional)
- 1 tablespoon butter, melted
- 1 cup powdered sugar, sifted
- 2 tablespoons milk
Directions See How It's Made
- Combine 1/4 cup milk, sugar, salt, and 3 tablespoons butter in a saucepan; heat until the butter melts. Let cool to 105F-115°F.
- Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Stir in milk mixture, 1 1/2 cups flour, and egg; bat at medium speed of an electric mixer until smooth. Stir in remaining 3/4 cup flour.
- Turn dough out onto a lightly floured surface, and knead until smooth and elastic ( it usually takes 8-10 minutes). Place in a well greased bowl, turning to grease top. Cober and let rise in a warm place ( about 85 degrees), free from drafts, 1 hour. Dough should double in bulk.
- Punch down dough, turn out onto a lightly floured surface. Roll into a 12 x 8 inch rectangle; spread with 2 tablespoons butter. Combine brown sugar, and cinnamon, sprinkle ove rectangle. Sprinkle with raisins, if desired. Roll dough up like a jellyroll, starting at the long side. Pinchthe seam to seal, but do nt seal the ends. Cut roll into 1 inch slices' place slices, cut side down, in a greased 8 inch sqaure pan. brush top with melted butter. Use a fork to gently lift the center of the rolls, to from a peak.
- Cover and let rise in a warm place free from drafts, about 40 minutes 9 they will NOT double in bulk). Bake at 350F for 35 minutes.COmbine powdered sugar and 2 tablespoons milk, stir well. Drizzle over warm rolls.